Delicious and Healthy Naked Chicken Burrito Bowl Recipe

Enjoy a burst of flavors with a homemade Naked Chicken Burrito Bowl. This recipe combines juicy marinated chicken, Spanish rice, black beans, fresh vegetables, and a tangy cilantro lime dressing. It's a wholesome and satisfying meal that is easy to make and perfect for a quick lunch or dinner. Try this recipe and indulge in a guilt-free burrito bowl experience.

Ingredients

• For the marinated chicken:
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Juice of 1 lime
• Salt and pepper, to taste
• For the Spanish rice:
• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup chicken broth
• Salt and pepper, to taste
• For the cilantro lime dressing:
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1/4 cup Greek yogurt
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For assembling the bowl:
• 2 cups cooked black beans
• 2 cups lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup shredded cheddar cheese
• 1/4 cup sliced black olives

Directions

1. In a bowl, combine the olive oil, minced garlic, chili powder, cumin, lime juice, salt, and pepper to make the marinade. Add the chicken breasts and make sure they are well coated. Marinate for at least 15 minutes, or refrigerate overnight for best results.
2. Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side, or until cooked through. Remove from heat and let them rest for a few minutes before slicing into strips.
3. Meanwhile, prepare the Spanish rice. In a saucepan, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and cook until softened. Stir in the minced garlic, chili powder, and cumin. Cook for another minute.
4. Add the rice, diced tomatoes (with their liquid), chicken broth, salt, and pepper to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork.
5. To make the cilantro lime dressing, combine the chopped cilantro, lime juice, Greek yogurt, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
6. Assemble your naked chicken burrito bowl by dividing the Spanish rice, black beans, lettuce, cherry tomatoes, avocado, sliced chicken, shredded cheddar cheese, and black olives among serving bowls.
7. Drizzle the cilantro lime dressing over the top of the bowl. Serve and enjoy!

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